Recipe: Old FashionCarrot Soup

Ingredients :
2 tbsp. butter
1 chopped onion
5 c. chicken stock
1 lb. carrots, grated
3 potatoes, grated
1/2 tsp. thyme
1/4 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 1/2 c. milk
2 c. grated cheddar cheese
Salt

Preparation :
Melt butter and saute onion until tender. Add chicken stock and
bring to boil. Add carrots, potatoes, thyme, Tabasco sauce and
Worcestershire sauce and simmer until vegetables are tender, 30 to
40 minutes. Add milk and cheese and cook until cheese is melted.
Salt to taste. Serves 6 to 8. If you like a really thick soup,
thicken with a paste of 3 tablespoons flour and 1/4 cup milk just
before serving.

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CARROT SOUP

Ingredients :
1 qt. milk (Rich)
2 c. cooked carrots, mashed
2 tbsp. onion, finely minced
1 tsp. salt
1 tsp. sugar
1 tbsp. flour
1/4 tsp. pepper
1 tbsp. butter

Preparation :
Heat milk. Mash carrots or put through sieve. Add 1 tablespoon
flour. Stir into the boiling milk and season with two tablespoons
chopped parsley; gives it unusual taste. Brandon

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CREAM OF CARROT SOUP

Ingredients :
1 lb. carrots, sliced or diced
1 cube margarine
1 qt. half and half or milk
Salt & pepper to taste
3 eggs, separated
2 tbsp. chicken base
1 tsp. thyme
1 sm. onion, diced

Preparation :
Boil carrots, reserving stock. Melt 1 cube margarine, add enough
flour to roux. In separate pan, heat milk to almost boiling, whip
in egg yolks. Add mixture to roux, stirring constantly to prevent
lumps. Use carrot stock to thin roux to soup texture. Add
seasonings and fold in egg whites which have been heated until just
foamy. Saute onion in 1/4 cube margarine until transparent. Stir
into soup.

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CARROT SOUP

Ingredients :
6 c. chicken stock
3-4 lg. peeled carrots, grated
1/2 c. chopped onion
2 cloves garlic, minced or mashed
1/2 - 1 c. chopped celery
3 tbsp. butter or margarine

Preparation :
Saute onions, garlic, celery and carrots in butter until carrots
turn milky yellow. Add chicken stock (I use bouillon cubes and
water). Simmer 15-20 minutes. Tasty!

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GOLDEN CHEDDAR AND CARROT SOUP

Ingredients :
1 med. yellow onion, peeled and finely
minced
2 med. carrots, peeled and finely
grated
5 tbsp. butter or margarine
Pinch crumbled rosemary
2 c. any combination of milk and
cream*
2 c. chicken stock or broth
1 1/2 to 2 c. coarsely grated sharp
Cheddar cheese
Salt and pepper
Minced fresh parsley, scallion or
chives (optional)

Preparation :
*(Milk, evaporated milk, light cream, heavy cream, half and half,
etc.) Stir-fry the onion and carrot in the butter over moderate
heat for about 10 minutes, until limp and lightly browned. Blend in
the rosemary, then reduce heat to low, cover and steam for 10
minutes, or until carrot is tender. Blend in the flour. Combine
the milk and stock mixtures and add to pan; heat, stirring
constantly, until thickened and smooth - about 5 minutes. Turn the
heat to its lowest point and allow the soup to mellow, about 10
minutes to eliminate any floury taste. Remove soup from heat, add
cheese, stir until melted. Season to taste with salt and pepper.
Serve garnished with parsley, scallions or chives. Extra soup can
be frozen for up to 4 months. Reheat on conventional stove.

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CARROT SOUP

Ingredients :
6 med. carrots, skinned & chopped
1 sm. onion, chopped
1 sm. bay leaf
2 tsp. sugar
2 tbsp. butter or margarine
3 c. chicken sock, divided
1 tbsp. grated lemon rind

Preparation :
Combine carrots, onion, bay leaf and butter in heavy pan with lid.
Cook over low heat until carrots are tender, keeping lid on to
create condensation. The moisture will help prevent burning, but a
little stock may be added if it looks as if it is burning. Cook
about 8 minutes. Cool slightly and remove bay leaf; add 1 cup
chicken stock and sugar. Season with salt and pepper. Serve hot
and garnish with a little grated lemon rind and parsley.

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